Combine 2 cups Greek yogurt, 1 cup frozen mixed berries, 1 banana slice, and 1/2 cup coconut milk in a blender. Pulse until the mixture reaches a soft-serve consistency within 30-45 seconds, ensuring it's thick enough to hold toppings.
Add 1/4 tsp vanilla extract, 2 tbsp honey, and 1 tbsp maple syrup to the blended base. Stir gently to incorporate sweetness throughout the cozy summer smoothie bowl breakfast recipe without over-mixing the smooth texture.
Divide the creamy smoothie base evenly between two bowls, spreading it into an even layer. Leave a slight indent in the center of each bowl to prevent toppings from sliding off the sides.
Layer your heartwarming smoothie bowl with 1/4 cup sliced almonds, 1/4 cup chia seeds, and 2 tbsp shredded coconut across the surface. Arrange fresh berries and banana slices in decorative patterns for visual appeal.
Drizzle 1 tbsp almond butter over the top of each smoothie bowl and sprinkle 1/4 cup granola plus 1/4 cup muesli for satisfying crunch. Serve immediately while the base remains creamy and the toppings stay crisp.